Shrimp Mini Smørrebrød (Smørrebrød med Rejer)

Description:

Baby shrimp and tangy lemon top thinly sliced rye bread in this easy Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.

Ingredients:

1/2 cup reduced-fat mayonnaise

2 tablespoons finely chopped shallot

1 tablespoon finely chopped fresh parsley

1 teaspoon Dijon mustard

1/2 teaspoon chopped capers

16 slices cocktail-size thin rye or pumpernickel bread

9 ounces cooked salad (or baby) shrimp

1 lemon, cut into paper-thin wedges

Preparation:

1

Combine mayonnaise, shallot, parsley, mustard and capers in a small bowl; cover and refrigerate for at least 15 minutes (or up to 1 day) to blend flavors.

2

Spread 1 teaspoon on each slice of bread. Top each piece with a few shrimp and a lemon wedge.